No Bake Tiramisu Cheesecake

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No Bake Tiramisu Cheesecake
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No Bake Tiramisu Cheesecake

Recipe by SMDifficulty: Easy
Servings

12

servings
Prep time

9

hours 
Cooking timeminutes

Combining two of my favorite things, Tiramisu and Cheesecake. This cheesecake is so easy to make and it is a no bake! The name “tiramisu” is often translated as “pick-me-up” or “cheer me up.” This is the perfect translation as this tasty dessert has both espresso and cocoa in it, known for their energizing properties. A classic Tiramisu is also amazing but this rendition is a must try!

Ingredients

  • Crust:

  • * 3 sleeves of Tea Biscuits
    * 8 tbsp unsalted butter, melted

  • Coffee:

  • * Cafe Bustelo Espresso Instant, 4 packages (equivalent to 2 tbsp)
    * 1 cup warm water

  • Cheesecake:

  • * 2 packages of 8 oz. cream cheese, softened
    * 8 oz. Espresso Mascarpone cheese
    * 3 oz. Mascarpone cheese
    * 1 1/2 cup powder sugar
    * 3 tbsp instant espresso (read instructions)
    * 1 cup heavy whipping cream

  • Sponge Cookie Layer:

  • * 8-10 Ladyfingers, soaked

  • Topping:

  • * 1 cup heavy whipping cream
    * 1/4 powder sugar
    * 1 tsp vanilla extract
    * 1/4 cup cocoa powder, for dusting

Directions

  • Crush tea biscuits in blender or food processor. Add crushed biscuits to a medium bowl and combine melted butter. Add crust to 8″ or 9″ springform pan and press down evenly. Put in fridge.
  • Make instant coffee by combining instant espresso packages and water. Set aside.
  • Add cream cheese and mascarpone cheeses into a stand in mixing bowl and beat till smooth and fluffy. Add in powder sugar and beat in till combined. Add in 3 tbsp of the instant coffee mixture and combine.
  • In a separate mixing bowl beat heavy whipping cream till stiff peaks form. Fold into cheesecake mixture till fully combine with a spatula.
  • Take springform pan out of the fridge and layer half of the cheesecake filing on top of the crust, smooth out with spatula. Dunk 8-10 lady fingers into the remaining coffee and place on top of the cheesecake layer. Layer the remaining cheesecake layer on top of the soaked lady fingers and smooth out. Place in fridge for minimum 8 hrs. I just leave it in the fridge overnight.
  • Make whip cream topping by combining heavy whipping cream, powder sugar and vanilla extract till soft peaks form, don’t overwhip. Place in piping bag with a large round tip. Remove cake from fridge and pipe whip cream topping around he cake. Dust cocoa powder on top to liking.

Recipe Video